Jamaican Grilled Sweet Potatoes

Sweet potatoes have golden flesh and tan skin; yams are bright orange inside with a reddish tint to their skin. Choose your favorite for this recipe. The rum mixture melts over the hot potatoes or can be melted in a small pan on the grill and drizzled on!

Prep and Cook Time 30 minutes

Yield

Makes 6 servings

Ingredients

2

large (about 1-1/2 pounds) sweet potatoes or yams

3

tablespoons packed brown sugar

2

tablespoons softened butter, divided

1

teaspoon ground ginger

2

teaspoons dark rum

1

tablespoon chopped fresh cilantro

Preparation

Pierce potatoes in several places with fork. Place on paper towel in microwave. Microwave on HIGH 5 to 6 minutes or until crisp-tender, rotating 1/4 turn halfway through cooking. Let stand 10 minutes. Diagonally slice about 1/2 inch off ends of potatoes. Continue cutting potatoes diagonally into 3/4-inch-thick slices.

Combine brown sugar, 1 tablespoon butter and ginger in small bowl; mix well. Stir in rum and cilantro; set aside.

Melt remaining 1 tablespoon margarine. With half of melted margarine, lightly brush one side of each potato slice. Grill slices margarine-side down on covered grill over medium coals 4 to 6 minutes or until grillmarked. Brush tops with remaining melted margarine; turn over and grill 3 to 5 minutes or until grillmarked. To serve, spoon rum mixture equally over potato slices.